White Mountain Frosting20 Reviews
“This is a very good frosting. You may flavor it with any flavoring extract to suit your needs.” - by Carol
Original recipe yields 4 cups
- Combine sugar, water, and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C), or until syrup spins a long thread when dripped from a spoon.
- Beat egg whites until stiff. Pour a thin, slow stream of the syrup into egg whites, beating constantly until frosting stands in peaks. Stir in salt and vanilla to taste.
Amount Per Serving (20 total)
- 119 cal
- 0 g
- < 1%
- 30.1 g
Based on a 2,000 calorie diet
Reviews (20)Rate This Recipe
"This marshmellow frosting recipe was in a 1946 Better Homes cookbook. The cake has to be frosted quickly. Holiday variations can be red marachino cherry juice for the water and decorate with cherrie..." See mores. Also, cherry pie filling or Coke can be used as liquid for the cake."
"Originally, I was just looking for a substitue for Seven Minute Frosting, and since I only have a stand mixer,this recipe seemed to fit the bill. I didn't read any of the reviews, or perhaps I wouldn..." See more't have tried it. And, initially, after the first taste from the bowl, I thought I'd made a mistake in making it. But now I'm not so sure... First of all, it's marshmallow frosting, to the T! It's sticky, gooey, and even my 4-year-old daughter thought it tasted just like marshmallow. I wasn't too happy with that, since I was going for a light, airy frosting (like seven minute!) Anyway, I had made it, it came out correctly, so I slathered it on the dark chocolate cake we had made. The recipe makes a TON, but you'll need it, because if you try to spread this too thin, you'll be picking up cake like mad. Turns out, this recipe on dark chocolate cake---tastes like heaven! I'm not sure what it reminds me of, something like Sno Balls, but fresher and no coconut (although coconut on it would be awesome!) You can tell I'm a child of the 70s! Next time, though, I'll make cupcakes (dark chocolate, of course). The cake really is quite hard to cut cleanly. I also don't know yet how this will store--or even where to store it. For now it'll stay on my counter. The only reason I gave it 4 stars instead of 5 is because I'm not sure how this will hold up over the next 24 hours. As it's cooling, it's getting quite stiff, and it may just be because when cooking the syrup I went just a"
Fluffy White Frosting
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